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–+ servings

Lemon Pasta with Roasted Asparagus

5 from 1 vote
Serves: 4 servings
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Ingredients

  • 12 oz pasta, I used brown rice penne
  • 1 cup unsweetened almond milk, or other plant-based milk
  • 1/2 cup reserved pasta water
  • 3 cloves of garlic, minced
  • 1/4 cup plant-based butter
  • 2 tbsp lemon juice
  • 1 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes, optional
  • 1 tbsp tapioca flour
  • Lemon zest to top

Roasted Asparagus

  • 1 bunch of asparagus
  • 1 tbsp olive oil
  • Salt u0026 pepper

Directions

  1. Preheat your oven to 400 F.
  2. Rinse the asparagus and cut them into 1u0022 sticks. Toss together with the olive oil and season with a little salt and pepper. Roast for 20 minutes while you prepare your pasta.
  3. Bring a large pot of salted water to a boil. Once boiling, add in your pasta. Cook for about 7-8 minutes, until al dente- the pasta will continue to cook in the lemon sauce.
  4. Once the pasta is done, reserve about 1 cup of the pasta water and drain the pasta in a colander.
  5. In a large saute pan (or the same pot you cooked your pasta in), melt the vegan butter over medium/low heat.
  6. Once melted, add in the garlic and cook together for about 2 minutes, until the garlic becomes fragrant.
  7. Add in the lemon juice, spices, nutritional yeast almond milk and 1/2 cup of the pasta water. Stir together until well combined.
  8. In a small bowl, mix the tapioca flour with about 2 tsp of water until the flour is fully dissolved. Pour that tapioca slurry into the pot, and whisk it in vigorously until the sauce is fully combined. Cook on medium/low for 2 minutes.
  9. Add your pasta back into the pot and let it cook in the sauce for about 5 minutes on medium/low heat.
  10. Once the asparagus is ready, mix it into the dish and enjoy! Top with zested lemon, extra nutritional yeast and red pepper flakes.